Fish soup
This fish soup is good hot, with slices of toasted Tuscan bread lightly rubbed with garlic.
Ingredients for 2/3 persons:
1 large squid
3 big shrimp
1 fillet of perch
300 g dogfish
250 g mussels
250 g peeled tomatoes into small cubes
1/2 cup of wine
1 onion
1 liter of broth
extra virgin olive oil
salt and pepper
a hot chili pepper
Clean the squid and cut it into rings, cut into slices the dogfish and the perch, clean the mussels and the shrimps. Clean and cut the onion into cubes, put it in a saucepan with two tablespoons of extra virgin olive oil and let cook until golden. Add the fish and the white wine and let evaporate. then the tomatoes, a pinch of salt, the tip of a hot pepper and broth. Leave on medium-low heat until the fish is very soft and the liquid has become thick. Turn off, add fresh pepper and serve.
Ingredients for 2/3 persons:
1 large squid
3 big shrimp
1 fillet of perch
300 g dogfish
250 g mussels
250 g peeled tomatoes into small cubes
1/2 cup of wine
1 onion
1 liter of broth
extra virgin olive oil
salt and pepper
a hot chili pepper
Clean the squid and cut it into rings, cut into slices the dogfish and the perch, clean the mussels and the shrimps. Clean and cut the onion into cubes, put it in a saucepan with two tablespoons of extra virgin olive oil and let cook until golden. Add the fish and the white wine and let evaporate. then the tomatoes, a pinch of salt, the tip of a hot pepper and broth. Leave on medium-low heat until the fish is very soft and the liquid has become thick. Turn off, add fresh pepper and serve.
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